Friday, 8 February 2008

Triple Chocolate Peanut Butter Cookies

My CNY baking 3. I got this also from v-recipes, you must have guessed that I'm a big fan of her blog *hehehe* she bakes pretty and delicious stuff :p I guess she must have forgotten to type in the flour for her Triple Chocolate Peanut Butter Cookies, so I added 1 cup of all purpose flour by myself *hehehe* Lucky it turned out okay!

I like them crunchy and not too sweet and peanut smell. I already spent too much time on the baking that morning and need to get it quickly. A part of them I just did simple zig zag with melted dark chocolate and some following the recipe. But since my white chocolate took too long to harden so by the time they were ready to keep in a jar, it's not crunchy as my lazy style :p

1. Using electric beaters, beat butter and sugar in a medium mixing bowl until light and creamy. Add egg gradually, beating thoroughly after each addition. Add peanut butter and beat until combined.

2. Using a metal spoon, add sifted flour, soda and cocoa; mix to a soft dough. Roll level tablespoons of mixture into balls. Place on prepared tray and flatten with a fork in a criss-cross pattern. Bake for 20 minutes. Cool on trays for 5 minutes before transfering to wire racks. Allow biscuits to cool completely before decorating.

3. Place white chocolate melts in a small heatproof bowl. Stand over simmering water and stir untel chocolate is melted and smooth. Dip one-third of each cookie in white chocolate. Place on wire rack to set. Melt the dark chocolate melts in the same way, and dip the opposite one-third of each cookie, leaving a plain band in the centre.

Storage time: Cookies may be stored for up to 3 days in an airtight container.

Hints: Springkle biscuits with crushed nuts if desired. Crunchy or smooth peanut butter may be used, as preferred.